Herb Butter Turkey (with Beet Brine)

Everyone waits for that classic Herb Butter Turkey, bursting with flavor. However, this roasted Turkey is a little bit more crazier, soaked in a Beet Brine, resulting in a bright pink Turkey! Make this Thanksgiving a little bit different with a moist and crispy bird that is guaranteed to impress your guests.

Why You'll Love This Recipe

• Dinner Theatre - brining Turkey with Beets will be the talk of the holiday season, a fuchsia colored Turkey adds excitement to the conversations, a feast that will be remembered for years - famous for the right reasons
• Flavor - the herb butter made with fresh herbs penetrates the meat, ensuring a buttery and bold flavor
• Crispy Skin - spreading butter underneath and over the turkey skin ensures a crispy, golden skin and makes the turkey extra tasty
• Helpful Video - watch along as I perfected the Beet Brining process, rubbing Turkey in Herb Butter and roasting to perfection - plus there is a helpful video how to make Easy Cranberry Sauce (it's easier than you think)

Ingredients

• Whole Turkey
• Butter
• Garlic
• Herbs - Thyme, Sage and Rosemary
• Lemon Zest (optional)
• Salt and Pepper
• Beet Brine - Beets, Vinegar, Water, Salt, Onions, Garlic, Bay Leaf

Equipment You'll Need

• Roasting Pan with a Rack
• Basting Brush
• Meat Thermometer
• Paper Towels
• Turkey Baster
• Aluminum Foil
• Kitchen Twine (optional)
• large Food Safe Bucket for Brining

How to Make Turkey Brine with Beets

This sounds like a crazy idea, but adds so much fun to a busy Thanksgiving and holiday season. Initially, I started by brining with only 2 pounds(1kg) of Beets with 2 gallons of water. That wasn't enough color. In the end, I added more Beets, this time simmering them in Water and Vinegar, which made the color perfect. Rule of thumb: 2 pounds (1kg) Beets to every Gallon (4 liters) of water, sliced and simmered. This can be scaled up to accommodate large Turkeys, even large 20 lb turkeys. Use the water displacement method to discover how much water you need for the Turkey Brine.

1. Measure Water - first step is to know how much salty Brine you need to prepare. Place Turkey into bucket. Add 1 gallon (4 liters) of water at a time until Turkey is fully submerged under water. You will likely need 2 or 3 Gallons of water. (8 or 12 liters). Remove Turkey and Water from bucket.
2. Prepare Beets - peel Beets and slice into strips. Place into a pot and fill with enough water to cover Beets. Add ⅓ cup White Vinegar. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to fully cool.
3. Slice Vegetables - cut Onion in half and slice in thicker pieces. Using the back of you knife, smash Garlic to release flavor.
4. Prepare Brine - measuring the Salt:Water ratio is important. You need ¾ cup Table Salt for every Gallon (4 liters) of Water. In a saucepan, add 4 cups of Water and Salt. Heat until Water is warm and mix until salt is dissolved. Allow brine concentrate to fully cool. Pro Tip: place salty water back into 1 gallon container to help with your dilution measurements. Add ice to quickly cool.
5. Wet Brining - place Turkey, cooled Beets and Beet Water, Onions, Garlic into bucket. Pour salty Brine over the Turkey. Place in fridge for 48 hours to allow color to set. After 24 hours, check color and add extra Beets if needed.
6. Pat Dry - remove from Wet Brine and pat dry with paper towels. Proceed with Herb Butter and roasting steps.

How to Cook Oven Roasted Turkey

1. Thaw Turkey - fully thaw in fridge, allow for 24 hours of defrosting for every 4-5 pounds (2kg) of Turkey.
2. Brine - follow above steps to Wet Brine the Turkey (add Beets for crazy color).
3. Prepare Turkey Herb Butter - mix together softened Butter, chopped Herbs, minced Garlic, Lemon Zest and Black Pepper.
4. Preheat - warm oven to 350°F (180°C) in fan forced oven.
5. Prepare Turkey - wash Turkey and remove giblets. Pat dry with a paper towel. Bring to room temperature for about 30 minutes. Using your hands, carefully separate the skin of the turkey from the Turkey Breast.
6. Butter Rub - evenly spread half the Herb Butter on the Turkey Breast under the skin. Rub the remaining butter over the rest of the turkey. Save 1 tablespoon of Herb Butter for basting.
7. Prepare Pan - place Turkey (breast side up) on the rack in the Roasting Pan. Optional: tie the Turkey Legs together using twine. Loosely make a foil tent over the Turkey (if roaster has no lid).
8. Roast - cook time guidelines are 15 minutes per pound (30 minutes per kilogram). After 1 hour, remove foil to spread remaining Herb Butter over the turkey. Add root vegetables to pan (optional). Baste with juices every 30 minutes until done. Remove the foil when the turkey is ⅔ of the way cooked to crisp up.
9. Check Temperature - insert meat thermometer into the thickest part of the breast, without touching the bone. The turkey is cooked when internal temperature of Turkey Breast is 165°F (75°C) and Turkey Legs is 175°F (80°C).
10. Rest - remove turkey from oven, cover with foil and allow to rest for 20-30 minutes to allow juices to moisten meat.
11. Serve - transfer to cutting board, carve and serve with gravy and sides.

Oven Roasted Turkey Flavor Ideas

• Citrus Turkey - add Orange and Lemon slices for a citrus burst
• Spicy Turkey - add chopped Chili Peppers or Chili Flakes to the Herb Butter, add some slices of Chili Peppers in the Turkey cavity
• Cajun Spiced Turkey - make a Cajun Butter Rub - mix in Paprika, Garlic Powder, Onion Powder, Oregano and Cayenne Pepper
• Asian Turkey - marinate Turkey in Soy Sauce, Ginger, Garlic. During the last 30 minutes of roasting, glaze for a sticky, golden finish. To make glaze, simmer ½ cup Soy Sauce, ¼ cup Honey, tablespoon Sesame Oil, 2 teaspoons Grated Ginger and 2 cloves of minced Garlic. Make extra glaze for dipping and serve alongside Asian Roasted Potatoes.
• Smoked Turkey - brined and smoked to perfection

Recipe Tips and FAQs

• Meat Thermometer - always use a meat thermometer to check the internal temperature. This ensures it's cooked perfectly and isn't dried out
• Fresh Herbs - this provides maximum flavor to your Turkey and looks nicer when serving. You can substitute with dried herbs if needed.
• Tuck in the Wings - this ensures the tips of the Turkey Wings don't burn while roasting, also tying legs with twine looks nicer when serving (but not necessary)
• Turkey Neck - throw the Turkey Neck into the freezer and use it when making Turkey Broth
• Foil Tent - if the breast or skin browns too quickly, loosely cover with a foil tent to prevent burning
• Don't Skip the Rest - don't carve before allowing to rest (covered in foil) for up to 30 minutes. This ensures the juices redistribute, resulting in a juicy turkey
• Stuff the Cavity - not with stuffing but with aromatics for extra flavor. Toss in a quartered Onion, Lemon Slices and Fresh herbs (stuff cavity no more than ⅔ full)

How Do I Make Crispy Turkey Skin?

After defrosting your Turkey, place back into the fridge uncovered to dry out the skin. Keep in fridge 12-72 hours before roasting. This ensures a super crispy Turkey.

Do I Need to Brine Turkey?

This is an effective method to lock in moisture and add flavor. Plan ahead, as this takes 24-48 hours after defrosting to allow Turkey Brine to penetrate. You can skip brining (as growing up my mom never brined a Turkey), but it is juicer when cooked. Brining in Beets doesn't add any real flavor, but adds that fun drama when cooking because of the bright pink color. The Garlic Herb Butter is the dominant flavor.

Can I Stuff the Turkey While Roasting?

Yes, but while some recipes stuff the cavity of the bird, the safest method to enjoy Turkey Stuffing is to make a Stovetop Stuffing. This removes any concern about undercooked juices in the stuffing. It's peace of mind during a very busy day, and it tastes better on the stove top in my opinion.

Making Easy Turkey Gravy

1. Strain - separate the Turkey Juices and solids, and skim any extra fat away.
2. Add Stock - pour into a saucepan, add Chicken Stock or Turkey Stock to the amount of gravy your require.
3. Heat and Thicken - warm on medium-high heat. Make a slurry of 1 teaspoon of cornstarch and 1 teaspoon of water. Whisk in the slurry and cook for a few minutes until it thickens.
4. Adjust - season with salt and pepper. Add extra Cornstarch Slurry to thicken or Chicken Broth (or a splash of boiling water) to thin if necessary.

Storage and Reheating

• Fridge - place leftover Turkey in airtight container within 2 hours of cooking. Place in refrigerator and enjoy within 3 days.
• Freezer - within 2 hours of cooking, wrap leftover Turkey in foil to avoid freezer burn. Place in a Ziploc bag and squeeze out excess air. Freeze and enjoy within 3 months.
• Reheating - thaw in fridge overnight before warming. Preheat oven to 300°F (150°C). To reheat, add a splash of broth or gravy. Place in an oven-safe dish, cover with foil and heat in the oven for 20-30 minutes. Can also reheat in skillet with gravy on medium heat until warmed though.

Holiday Recipes to Serve with Turkey

• Whole Berry Cranberry Sauce
• Juniper Berry Pepper Gravy
• Crispy Leaf Duck Fat Potatoes
• Garlic Butter Green Beans
• Garlic Mashed Potatoes
• Savory Sweet Potato Mash
• Balsamic Brussel Sprouts
• Olivier Russian Potato Salad
• Leftover Turkey Turnovers with Cranberry and Cheese
• Roast Goose - Russian Style

Oven Roasted Turkey that's basted with Herb Butter ensuring flavor, moisture and crispy skin. With tasty flavor variations, Beet Brined or no, how to make your own gravy from drippings and helpful tips. This Beet Brined Turkey has you covered to make your holiday feast a roaring success. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted July 2018, updated August 2026